Bread maker Panasonic SD 255 (part 1)

Good pastime everyone !! I went to the kitchen and tasted the bucket in my stove - it stands firm. But on the forum I read a message in which they complained about the knock of a bucket in the stove, maybe this is really a drawback of a particular instance

Thank you very much! I'll be on guard.

No need to keep watch! The dispenser works at the 12th minute from the start of the batch, it has been checked repeatedly.

there is no need to guard anything - nothing will be printed anywhere.

No need to keep watch! The dispenser works at the 12th minute from the start of the batch, it has been checked repeatedly.

Now fine! Thank you very much for the information.

Good evening everyone! Owners of 255 Panas, please tell me how tight is the bucket in the bread machine? Today in the store I saw that the bucket turns slightly by hand, that is, it becomes at an angle to the walls. Is this how it should be or is it a jamb of a particular product? Since there was no other copy in the store, I could not check it. And if this is the case for all bread makers, does the bucket vibrate during kneading? This moment stopped me from buying today, but I really want to,

My bucket also does not stand "like a glove", but if you pull it up (when it is installed exactly), it does not rise. I decided it was okay. When mixing, it does not rattle. You can barely hear how the spatula works, mixing the dough.

Good evening everyone! Owners of 255 Panas, please tell me how tight is the bucket in the bread machine? Today in the store I saw that the bucket turns slightly by hand, that is, it becomes at an angle to the walls.

My bucket is placed diagonally, first at one angle, then straight, and if you move it further, it will also rise slightly unevenly in relation to the walls. When mixing, it does not rumble, before this post it seemed to me that it should be so.

Thank you all very much for the information about the bucket, I went to look for 255 in stores. I hope I will soon be a full member of your friendly team

The bucket is as it should be))) Install it obliquely and then turn it straight. also when removing the bucket from the stove - first turn it obliquely and then raise it. If you immediately pull straight up, you can damage it)))

Now fine! Thank you very much for the information.

Well, you will now wait for the 12th minute from the start of the kneading, and make an allowance for the "standing" delay, etc. I repeat - nothing will happen even if you don't wait for anything. Well, then the stove is still automatic - do not deprive it of this main, in my opinion, dignity.

Thank you, Petrof, convinced! Moreover, it is more convenient for me to put bread with a delay for the night.

Take to the ranks of 255 Panasonikolyubov.

First experience. Standard recipe, medium size. Replaced water with milk and butter with olive oil. Everything worked out great.

Now it's worth rye, but I'm afraid my experiments there will not be so successful ...

Congratulations on your first bread! I, too, have "white" and the cake is excellent, but rye does not rise more than half a bucket. But all are delicious! I do not regret at all that I bought the stove.

Panasonic owners! Help!
the instructions say that the temperature equalization time is from ... to .... and depends on the room temperature. And what is the dependence? The hotter the kitchen, the longer the preheating takes?
No matter how much I noticed, the stove is always waiting to the maximum ... Even when I put the food previously settled on the table for at least an hour, that is, I put everything at the same temperature in a bucket. It's hot at home, 27 and above ...And I would very much like to know how this time can be shortened so that there is more left for the distance.

The hotter it is in the kitchen, the longer the temperature equalization of the food takes. This is due to the fact that the higher the temperature, the faster the dough fits (it takes less time to rise). The total time is always the same, the lifting time is adjusted by reducing or increasing the pre-leveling time. Whether you preheat the food or not does not matter. The manufacturer has laid down a program that assumes that you put cold food (in order to avoid your mistakes - you forgot, there is no code, etc.). If you want to keep the standing time to a minimum, put the breadmaker in a cool place (but not in a draft - the quality of baking will improve), away from the stove, batteries (sometimes they pass through the wall - this also affects if the oven is next to it), etc. . heating devices. In any case, if you bake a second time in a day, the standing time will be maximized, since the breadmaker takes a very long time to cool. Good luck and may your bread machine please you with delicious bread ..

Please tell me who is from Russia, we really will no longer have Panasonic supplies? After the breakdown, Mulinex wanted to buy a Panasonic 253 or 255, not in our stores (Blagoveshchensk), not in Khabarovsk. Our sellers (three different) assure that due to the lack of spare parts and service there will be no Panas. Are they cheating on me?

Musyanya, do not post the same message in all topics. I have already answered you.

Are they cheating on me?

I suspect so.

The recipe for making rye malt: rinse rye grains with cold water, then soak, changing the water every 12 hours, and so on for 3-5 days, then sprinkle the grain on a thin damp cloth in a thin layer in a flat dish and cover with a clean damp cloth, forgive the taftology. as soon as sprouts appear, dry 2-3 times longer than the grain in a warm oven (30-40 degrees). Wipe the dried grains, remove sprouts, then grind in a meat grinder or coffee grinder. Store malt in a cool dry place in a bag

[Lyosha]

The recipe for making rye malt: rinse rye grains with cold water, then soak, changing the water every 12 hours, and so on for 3-5 days, then sprinkle the grain on a thin damp cloth in a thin layer in a flat dish and cover with a clean damp cloth, forgive the taftology. as soon as sprouts appear, dry 2-3 times longer than the grain in a warm oven (30-40 degrees). Wipe the dried grains, remove sprouts, then grind in a meat grinder or coffee grinder. Store malt in a cool dry place in a bag

Lyosha, the malt that we buy for baking, it fermented.

Well, I really want someone to make malt according to the method described here.
p. from. and I have more than enough dry bread kvass SAF.

I continue to experiment.

Tell me, how many minutes before the end of the batch in the BASIC mode do you need to throw the raisins into the bucket so that it remains whole?

I'm trying to portray Karelian bread.

p. from. but I have more than enough dry bread kvass SAF.

The first bread was baked with the addition of liquid kvass wort, now - with dry kvass SAF. I like it more. Quite a lot of sugar is added to the kvass wort.

The first bread was baked with the addition of liquid kvass wort, now - with dry kvass SAF. I like it more. Quite a lot of sugar is added to the kvass wort.

And sweeteners are added to dry kvass SAF. Do you think it's better?

I continue to experiment.

Tell me, how many minutes before the end of the batch in the BASIC mode do you need to throw the raisins into the bucket so that it remains whole?

I'm trying to portray Karelian bread.

I'm slowing down. Set the mode BASIC WITH RAISINS.

And sweeteners are added to dry kvass SAF. Do you think it's better?

I didn't mean usefulness, but taste. With kvass wort, liquid bread turned out, for my taste, too young. I stopped adding extras altogether. prescription sugar, but still sweet.
I don't feel such sweetness with dry kvass.
That's all.

[I]

And sweeteners are added to dry kvass SAF. Do you think it's better?

I I think it's better! and why - here they clearly explained, and again the result with this technology is more predictable. And the scent! or say no?

Petrof, if you think that it is better for you to bake it with SAF, personally I use dry kvass without extraneous additives, the aroma is the same. And in general, I try not to add any sweeteners or improvers to bread, the point is then to bake it, with all the chemistry you can buy it in the store.

do not add any sweeteners and improvers, then it makes sense to bake it, with all the chemistry you can buy it in the store.

1. Malt!
2. It’s not about chemistry (in SAF kvass, by the way it is practically absent), but as flour and other things.
3. in other words, do you add ground store dried bread? (is it like dry kvass "without improvers", or what?)

I put in dry kvass because of the malt it contains.

I put in dry kvass because of the malt it contains.

All because of this and put SAF-kvass. What then is the contradiction, something I don’t understand in any way? And what dry kvass do you put, which is with malt, without additives and not CAF at the same time?

If you only knew what "ground shop dried bread" is made of.

Yes, I do not put SAF, but ordinary dry kvass without foreign additives (sweeteners). I just watched a program about diets and it said that sweeteners are very, very harmful.

Here for everyone I want to share a recipe for black bread based on Panasonic's "5 cereals" proven a thousand times over:
1. Dry yeast - 2 tsp.
2. Wheat flour - 1 ½ cups (cup - 240 ml)
3. Rye flour - 1 ½ cup
3. Finnish porridge "4 cereals" - 8 tbsp. l.
4. Salt - 2.5 tsp.
5. Sugar - 2 tbsp. l.
6. Powdered milk - 2 tbsp. l.
7. Dry kvass SAF - 2 tbsp. l.
8. Dry potatoes - 2 tbsp. l.
9. Ground coriander - 1 tbsp. l.
10. Apple cider vinegar - 2 tbsp. l.
11. Rast oil. - 1 tbsp. l.
12. Water - 350 ml.

Mode - "Rye", a knife for rye flour.

P.S. And to this bread - chicken wings "in Chinese":
Rinse 1 tray of chicken wings, transfer to a saucepan.
Take soy sauce, pour half a cup of tea, put 2 tbsp. tablespoons of honey, a little ground black pepper for aroma and add water to the top and put this sauce in a micowave for 30 seconds so that the honey dissolves. Then pour the sauce over the wings and let stand for 2 hours (you don't need to defend it if you need it quickly)
Transfer the wings to a deep frying pan and pour over the sauce in which they were pickled and simmer. The intensity of the taste depends on the degree of stewing, you can stew it almost dry by opening the lid and stirring.
Bon Appetit! The main thing is that everything is simple and fast and very tasty.

Petrof, thanks for the recipes.
And with my Karelian some kind of trouble. The first time the bread rises so badly, although there was half an hour of rise left ... Rye suited me better ...
Probably her own fault - there is nothing to look constantly

ordinary dry kvass

Dear person! You don't even look at what I am writing to you!
Then explain to me, such a fool - what is "ordinary dry kvass" if not ground cheapest store-bought brown bread, where there is nothing except 100% of improvers, not even flour? Hopefully my question is now understood correctly.

Petrof, thanks for the recipes.
And with my Karelian some kind of trouble. The first time the bread rises so badly, although there was half an hour of rise left ... Rye suited me better ...
Probably her own fault - there is nothing to look constantly

In general, it is possible to drop in. And if the water-flour balance is maintained and the yeast is normal, then it happens during the baking process, this is especially clearly seen when baking rye bread.

Petrof, if you think that SAF kvass is better (with a sweetener), use it for health, and I will use it from ground black bread with malt, it is also present in your kvass. Everyone uses what he wants.

Petrof if you think SAF kvass is better

I think - no better and no worse.

In general, I was afraid in vain, the bread turned out. Outwardly - a four, I think. I got up unevenly, all the same because of my frequent peeping (it’s interesting all the same - I baked Karelsky for the first time). I couldn't stand it - I cut it while still hot, so it looks like a smeared crumb on the cut. Actually baked great.

The taste is wonderful. The consistency turned out to be a little more airy than the store one. Although, depending on which store. Karelian bricks are denser, hearth bricks are more airy.

I thought to sprinkle it with flour to make it more similar, but I didn’t think of when. Or before baking, or during - when? So as not to burn out ...

I took this recipe from post number 6 as a basis. https://Mcooker-enn.tomathouse.com/in...emid=26&topic=739.new#new
I divided everything by 2.
Instead of 50 g of rye flour, I took 50 g of dry SAF kvass, brewed 100 ml of boiling water, and let it stand for half an hour.

Yeast - SAF-Moment, instead of molasses - honey (brown sugar is over, I forgot about apple jam), the raisins did not decrease, I threw 50 g. It's not much for such a loaf. Anise was not there, I added only the usual teaspoon of ground coriander.

I also added the usual tablespoon of kefir sourdough and half a measured tablespoon of balsamic vinegar.

Mode - BASIC WITH RAISINS, size - medium, crust - medium.

The taste is wonderful. The consistency turned out to be a little more airy than the store one. Although, depending on which store. Karelian bricks are denser, hearth bricks are more airy.

And what is the taste, sweet? I have not heard of such bread

In general, I was afraid in vain, the bread turned out.

you

I have already ordered a Panasonic SD 255 and next week I will have 100% stove. On this forum I read that the height of the stove with the top cover open is 54 cm, and to remove the bucket requires a height of 74 cm. With a kitchen area of ​​7.5 sq. m I have the most "suitable" place is ONLY the windowsill. The kitchen has metal-plastic windows made of expensive "purebred" materials.
The stove is warming up, there are products of the stove operation, which must leave the stove cavity in the form of hot steam or hot air through technological "windows".
Questions: Where are these windows on the stove located and will the escaping steam (hot air) damage the material of the metal-plastic windows and the plastic window sill? How hot is the stove and how much steam is "puffing"?

8. Dry potatoes - 2 tbsp. l.
Sorry, please, for ignorance, And dry potatoes - what's this?

8. Dry potatoes - 2 tbsp. l.
Sorry, please, for ignorance, And dry potatoes - what's this?

In short, do you know Mivin? So there are instant potatoes. sold in the same departments

Thank you very much for your reply. And I didn't even remember about her.

And yet, whoever bakes bread with dry kvass, you brew it or put it dry. According to the recipe, the malt must be brewed, I brewed dry kvass, and missed with the liquid.

And yet, whoever bakes bread with dry kvass, you brew it or put it dry. According to the recipe, the malt must be brewed, I brewed dry kvass, and missed with the liquid.

I pour boiling water until the viscous porridge is thick, then into the dough

I pour boiling water until the viscous porridge is thick, then into the dough

I do the same thing, only immediately in a bucket, then pour some flour, yeast and another part of the flour on top.

I do the same thing, only immediately in a bucket, then pour some flour, yeast and another part of the flour on top.

And why share flour? Does it give something? And if the yeast gets wet ahead of time?
I just put this mixture on top of everything along with sugar, salt, butter ...

[stels]

On this forum, I read that the height of the stove with the top cover open is 54 cm, and to remove the bucket requires a height of 74 cm. With a kitchen area of ​​7.5 sq. m I have the most "suitable" place is ONLY the windowsill. The kitchen has metal-plastic windows made of expensive "purebred" materials.
The stove is warming up, there are products of the stove operation, which must leave the stove cavity in the form of hot steam or hot air through technological "windows".
Questions: Where are these windows on the stove located and will the escaping steam (hot air) damage the material of the metal-plastic windows and the plastic window sill? How hot is the stove and how much steam is "puffing"?

stels , the bread maker quietly enters the 56 cm niche with the lid open. Read here:
https://Mcooker-enn.tomathouse.com/in...pic=251.0

Hot air comes out from the back and sides of the cover. I have a plastic wall panel in the back. I don't move the stove. I have had it like this for almost a year now, and there are no marks on the wall.